Wash and grate 500 grams of cauliflower (gobhi) and set aside.
In a pan, heat 1 tablespoon of oil and add 1 teaspoon of cumin seeds, 1 finely chopped green chili, and 1 teaspoon of grated ginger. Sauté for a minute.
Add the grated cauliflower, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes until the cauliflower is cooked and the mixture is dry. Set aside to cool.
In a large bowl, mix 2 cups of whole wheat flour (atta) with a pinch of salt and 1 tablespoon of oil. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
Divide the dough into equal-sized balls (about 8-10) and roll each ball into a small circle.
Place 2 tablespoons of the cauliflower mixture in the center of the circle, and fold the edges to seal the stuffing. Gently flatten the stuffed dough ball.
Roll the stuffed dough ball into a paratha, taking care not to let the filling spill out.
Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook until golden brown spots appear on both sides. Apply a little ghee or oil on each side while cooking.
Serve hot with yogurt, pickle, or your favorite chutney.